SERVINGS: 6 RECIPE BY: MAUREEN ABOOD
Perfect with poultry, lamb, beef, grains, greens–pretty much everything!
2 large sweet potatoes or yams
2 tablespoons neutral oil, such as grapeseed or canola
1 teaspoon kosher salt
2 teaspoons sumac
1/4 teaspoon cayenne pepper (or more!)
Few grinds black pepper
2 tablespons honey
1 tablespoon extra virgin olive oil
Place a large sheet pan in the oven and heat to 500°F.
Scrub the sweet potatoes. Leaving the skins on, halve the potatoes crosswise, then halve them lengthwise. Lay the cut-side down and slice the potato crosswise into 2- to 3-inch wedges.
Place the potato wedges in a large bowl. In a small bowl, whisk the neutral oil, salt, sumac, cayenne, black pepper, and honey until combined. Pour over the potatoes and stir with a large spoon until the potatoes are well coated.
Remove the sheet pan from the oven reduce the oven to 425°F. Line the pan with parchment. Place the potatoes on the pan, arranging them so they aren’t touching one another.
Roast the potatoes for 20-30 minutes, turning the potatoes over with tongs halfway through roasting, until they are golden brown and cooked through. Take care not to overcook them.
Serve the potatoes warm, drizzled with olive oil.